Creamy Avocado-Chicken Salad

I haven't made this yet, but it's on my menu next week.  Danni asked for it, so I thought I'd share with everyone.

Creamy Avocado-Chicken Salad

Dressing:
1/2 large avocado
1 T. lemon juice
1/2 c light mayo
1/4 c low fat sour cream
1/4 t. Worcestershire sauce
4 chopped scallions (white and light green part only)
1/2 t salt
1/8 t cayenne pepper

Blend all above in a food processor or blender.  Cover and chill until ready to use.

Salad:
1 lb cooked and diced boneless, skinless chicken breast
2 chopped celery stalks
1 chopped scallion
2 T chopped flat leaf parsley
2 chopped avocados

Combine all above in large bowl except avocados.  Stir in 1/2 c. dressing. Carefully fold in avocados.  Season with salt and extra cayenne pepper to taste.

Divide leaves from 1 small head radicchio and 1 large head Boston Lettuce among 6 plates.  Top with chicken salad and pass extra dressing on the side.

Makes 6 servings

Nutrition:
336 Cal
22g Fat
74g Chol
6g Fiber
26g Protein
11g Carb
416mg Sodium

OMG my mouth is watering, definitely something I'll be trying.  I  avocados.

I'm going to make this this weekend. I already have some chicken deboned. This sounds awesome and the dressing recipe sounds good on just a regular salad. Thanks for sharing!

Your loved!

Lynnette

Sounds wonderful. I will have to make it when I get back home in June.

Tks for the recipe.

Anne

Yummo!  Definately gonna be trying this!  I am surprised there are no olives in here, knowing how much you love to snack them!  lol

Thanks!